Hey there, there at two things I'm always looking for: 1. Things that go great with coffee. 2. Ways to make my sweets a little bit healthier. This recipe satisfies both. These dried apricots are the perfect texture to pair with chocolate. Am I the only one with a texture issue? These also fine at room temperature so you don't have to take up all the space in your fridge to let them dry.
I should say I melted way too much chocolate for this recipe, but I can always find more things to put chocolate on. So, it's good.
Here's what you'll need:
- 1 11.5 oz bag of milk chocolate chips - I used Ghirardelli
- Dried apricots
- In a double broiler melt your chocolate. I always find that melting it slower at a lower temperature is better.
- First, bring your water to a soft boil then immediately set it on low. Fully melt the chocolate, about 15 minutes. If you don't have a double broiler, take a deep pan and insert a heat safe dish inside it. I use a metal one. Add about 3 inches of water make sure the water doesn't splash into the bowl while it's heating.
- Once your chocolate is melted. Dip your dried apricots into the chocolate. I dipped each apricot piece, twice.
- If you have parchment paper you can use it so the chocolate doesn't stick to the plate. I used a ceramic plate and got them off with a small spatula, with little trouble.
- Once all your apricot pieces are coated, set them aside on the counter to dry for 1 - 1 1/2 hours before eating. They'll dry much faster in the fridge, but get very crunch.
Mine have been fine on the counter, as long as I keep them in a shady spot. If you like crunchier chocolate keep them in the fridge.